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Eggless chocolate chip cake

Super simple and super soft eggless cake loaded with chocolate chips !

Ingredients
  

  • 250 grams or 2 cups all purpose flour
  • 200 grams or 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 240 ml or 1 cup milk
  • 120 ml or 1/2 cup oil
  • 4 teaspoons vinegar
  • 1 tablespoon vanilla extract
  • 1/2 cup chocolate chips

Instructions
 

  • Preheat the oven to 180 C or 350 F. Grease an 8 x 8 inch square pan with butter and dust with flour. Cover the bottom with parchment paper (Optional).
  • In a mixing bowl , whisk together the dry ingredients - flour , sugar , baking powder , baking soda and salt - until well combined.
  • Dust the chocolate chips with a tablespoon or two of this mixture.
  • Whisk in the oil , vinegar and vanilla extract into the remaining dry mixture.
  • Whisk in the milk until smooth .
  • Fold in the chocolate chips gently.
  • Pour batter into the prepared pan and smooth the top.
  • Bake at 180 C / 350 F for 28-30 minutes . The top will be golden brown , the edges will come away from the pan and a toothpick inserted in the centre comes out completely dry.
  • Cool in pan for 5 minutes , and then unmould to cool completely on a wire rack.

Notes

This cake lasts well for 3-4 days in an airtight container.
Dusting the chocolate chips with the flour prevents them from sinking to the bottom of the pan. Also, once they are folded in , pour batter immediately into pan and bake soon so that they dont have a chance to sink!
To make this cake vegan, use soy milk or almond milk instead.
The cake isnt too sweet but the chocolate chips take care of that.
You could skip the chocolate chips , but consider increasing the sugar by couple of tablespoons.